Kale Salad with Sage Roasted Butternut Squash

It is noon-ish here in McCall, Idaho—our stomping grounds for the week—and the thermometer on the porch has yet to reach the 40°F mark. We roasted a full chicken (maple butter chicken, to be exact), made enchilada soup (adapted this recipe), and even ate freshly baked pumpkin pie in front of the fireplace… for most of the US though, I know, it is not winter yet. This sage-butter butternut squash salad is what I was making while still at home, and will probably return to making when we get back.

I forgot one key ingredient for the photoshoot of this recipe: parmesan cheese! It went on shortly after. Butternut squash, pecans, and parm make this salad quite hearty. Capers might seem like a curve ball ingredient, but since butternut squash, pecans, and currants are all a tad sweet, the capers add a necessary salty, brine-y pop.

Kale Salad with Sage Roasted Butternut Squash

Published October 2, 2019 by Caitlin Sherwood

Serves: 2 (as a meal) or 4 (as a side)   |    Active Time: 30 minutes

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Ingredients:

For the butternut squash:

2 cups peeled, seeded, and cubed (1/2-inch cubes) butternut squash

2 tablespoons butter

10 sage leaves

A few cracks black pepper

1-2 three-finger pinches of salt

For the salad:

1 bunch green curly kale, chopped (optionally, remove stems)

1 tablespoon extra virgin olive oil

1 three-finger pinch of salt

1/3 cup currants

1/3 cup toasted pecans

1/3 cup shredded Parmesan Reggiano

2-3 tablespoons capers, strained

Additional ground black pepper to taste

For the vinaigrette:

1 clove minced garlic

1 tablespoon white balsamic

2 tablespoons extra virgin olive oil

1/4 teaspoon dijon mustard

1/8 teaspoon black pepper

1/8 teaspoon salt (or to taste)

1/2 teaspoon maple syrup

Directions:

1. Cook the squash: heat 2 tablespoons of butter over medium heat in a 10-inch skillet. Swirl the pan to coat the bottom in butter. When butter is melted and starts to bubble, place butternut squash in pan. Cook, without stirring, for about 7 minutes. Add sage, and stir gently. Cook for 7-10 more minutes, stirring very occasionally, until butternut squash is golden on the edges and tender all the way through. Season with black pepper and salt to taste. Remove from heat.
2. Meanwhile, prep the salad. Place chopped kale in large salad bowl and drizzle very lightly with olive oil. Sprinkle with a pinch of salt. Using your hands, rub the oil and salt into the kale leaves until they are tender and bright green (this makes them softer—better for eating). Divide kale among serving bowls, if using. Top with currants, toasted pecans, capers, and parmesan. Add butternut squash.
3. Make vinaigrette: place all vinaigrette in a jar with a lid and shake to emulsify. Drizzle dressing to taste over salad.
4. Serve salad immediately, season with black pepper to taste, and toss.

Parsnip & Apple Sauté

Parsnips have never been my favorite. I believe the first time I tried them I was already in my twenties, and their sweetness took me by surprise. I wanted desperately for them to taste a bit more savory, even when roasted. But there is something else I can't quite put my finger on when it comes to parsnips. Is it the Earthy tones? But I love beets, which even I admit can taste like dirt. I've heard parsnips described as "spiced," like nutmeg and cinnamon, but I can't say that's ever come to mind when eating one. Maybe that means my tastebuds just aren't quite on the parsnip game, but either way, there are still only a few ways I like to eat parsnips. I’ve found that this way is quite good!

Parsnips are also an ideal thing to make through out the winter. Did you know that they can be stored for six months after harvest and their flavors will remain just about the same? Apples, when stored properly, have a similar shelf life. So whether you're into eating seasonally or not, you can buy the ingredients for this dish basically throughout the entire year, and they'll still taste great. 

Parsnip & Apple Sauté

Published January 11, 2018 by Caitlin Sherwood

Serves: 3   |    Total Time: 20 minutes

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Ingredients:

• 4 medium parsnips
• 1 medium apple
• 1 medium sweet yellow onion 
• 1 teaspoon minced garlic
• 1 tablespoon coconut oil  
• 1 tablespoon minced fresh sage
• 1/4 teaspoon ground black pepper
• Salt to taste 

Directions:

1. Finely dice the onion. Then, peel and dice the parsnips into 1/2 inch cubes, and dice the apple removing the core (I leave the peel on the apple, but you may peel it if you prefer).
2. Heat coconut oil in a medium-sized skillet over medium heat. When the oil glistens, add the onion and minced garlic to the pan, sautéing until the onion is transparent.
3. Add the parsnips and apples to the pan, and stir. Sauté, stirring occasionally, for 10 minutes, or until the edges begin to brown and the parsnips are tender.
4. Mince the sage, and add it to the pan, along with the pepper and salt to taste. Cook for 2 more minutes, stirring occasionally, and then serve hot.